On the menu

When i started using Bright Chocolate at work I was so impressed with the quality that it became the only chocolate brand we use within two weeks. Now its used from 'Perugian Hot Chocolates' using Madagascar 72% Single Origin Chocolate to 'Steamed Truffle and Chocolate Tortinos' using the Ecuador 72% Single Origin Chocolate.

Anthony Simone, Simone’s Restaurant, Bright

What I love most about Bright Chocolate is the uniqueness found in each of their single origin chocolates. They have flavour profiles that you just don’t find in chocolate from the many large chocolate houses. The story of the chocolate , from its sourcing through to manufacture as a fascinating one, one that truly engages the customer. It is our chocolate of choice at Provenance.

Michael Ryan, Provenance Restaurant, Beechworth

I have worked closely with Simeon during the past 2 years and still feel excited to have a craft chocolate factory in our street. As a part of the High Country Harvest in autumn, we combined to cook up a chocolate storm including Trinidad Panacotta, Madagascar chocolate mousse cake and Dominican Republic truffles.

Patrizia Simone, Patrizia Simone’s Country Cooking School, Bright

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